Pumpkin Spice Latte Cinnamon Rolls
These may be Pumpkin Spice Latte flavored but they are anything but "basic". Giant rolls are filled with spiced brown sugar pumpkin filling. Topped with a sugary espresso glaze and because you can never have too many toppings they are sprinkled with pumpkin spice pumpkin seeds and chocolate covered espresso bean pieces. They are great with a cup of coffee on a crisp fall morning and are ready in no time!
For this recipe, I used a 1 hour cinnamon roll dough. This means no waiting for hours for your dough to rise. I'm impatient, 30 minutes is all these babies need to rise and thats about all I can take. The faster timing for this dough makes for an easier and a little bit lazier morning. If you want to sleep in longer you can pop these rolls in the fridge after rolling them the night before and let them rise there overnight. Then, all you need to do is pop them in the oven in the morning. Add a little more cooking time when you start with chilled rolls. You should cook them just until they reach a light golden brown.
The filling for these rolls is a little wet so make sure you let it chill while you prepare you yeast dough. Also take care not to squish you rolls when cutting to prevent losing any filling in the process. Go for more of a sawing motion than a chop. You can also you unflavored dental floss to cut you rolls. Just loop around the roll and pull across to cut through
Chocolate Pecan Cinnamon Rolls
Spiced Brown Sugar Pumpkin Filling
1 cup light brown sugar
1/2 cup pumpkin puree
1 tablespoon pumpkin pie spice
1/8 teaspoon salt
2 tablespoons unsalted butter softened
1 teaspoon vanilla extract
1 1/4 cup whole milk; divided
4 teaspoons instant or rapid-rise yeast
2 tablespoons granulated sugar; divided
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, divided
2 cup confectioners sugar
1 1/2 teaspoons instant espresso powder
2 tablespoons milk
*Pumpkin seeds and chocolate covered espresso beans for sprinkling
Combine brown sugar, pumpkin, pumpkin pie spice, and salt in bowl. Stir in softened butter and vanilla extract. Cover and chill in the refrigerator while you prepare the dough.
Butter a 9-inch round cake pan or oval cast iron baker.
In a small heat proof bowl heat ¼ cup of the milk in the microwave until 110 degrees (about 15 to 20 seconds). Then, stir in yeast and 1 teaspoon of sugar and let sit until bubbly.
Mix together flour, baking powder, salt, and remaining 5 teaspoons of sugar together in large bowl. Stir in 2 tablespoons butter, yeast mixture, and remaining 1 cup of milk until dough forms. Then, transfer dough to a floured counter and knead until smooth ball forms, about 2 minutes.
Roll dough into a 12 by 9 inch rectangle, with long side parallel to counter edge. Brush dough all over with 2 tablespoons melted butter, leaving ½-inch border on far edge. Sprinkle dough evenly with filling, then press filling firmly into dough. Loosen dough from counter and roll away from you into a tight log and pinch seam to seal.
Roll log seam side down and cut into 8 equal pieces. Stand buns on end and gently re-form ends that were pinched during cutting. Place 1 bun in center of prepared pan and others around perimeter of pan, seam sides facing in. Brush tops of buns with remaining 2 tablespoons butter. Cover buns loosely with plastic wrap and let rise for 30 minutes. Preheat the oven to 350F.
After rising, bake buns until edges are well browned, 23 to 25 minutes. Loosen buns from sides of pan with paring knife and let cool for 5 minutes. Invert large plate over cake pan and flip plate and pan upside down; remove pan and parchment. Reinvert buns onto wire rack, set wire rack inside parchment-lined rimmed baking sheet, and let cool for 5 minutes.
After cooling for 5 minutes, whisk in milk to confectioners sugar and espresso powder until smooth. Pour glaze evenly over tops of buns, spreading with spatula to cover.